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Sweet potato rosti

Serves: 4
Prep: 10
Cook: 15

    Make these golden rosti fritters for a lazy weekend breakfast, or prep them in advance for lunch on the go!


    • 2 Weet-Bix™, finely crushed
    • 250g sweet potato, coarsely grated (2 cups / 1 small sweet potato)
    • 2 eggs
    • 1 tbsp wholemeal flour
    • 1 spring onion, finely chopped
    • pinch of salt and pepper
    • 1 tbsp extra virgin olive oil, for cooking
    To serve
    • 4 poached eggs
    • 2 small or 1 large avocado


    1. Place the Weet-Bix, sweet potato, eggs, flour, spring onion, salt and pepper into a mixing bowl and stir well to combine.
    2. Divide mixture into 4 portions (1/2 cup each) for large fritters, or 8 (1/4 cup each) for small fritters, and form into rough patties with clean hands.
    3. Heat half the oil in a large frying pan over medium heat. Add half the patties and press firmly with a metal spatula to flatten.
    4. Cook for 3-4 minutes until golden, flip and cook a further 3-4 minutes. Repeat with remaining patties. Serve with poached eggs and avocado.


    • Add a handful of baby spinach or a dollop of tomato relish when serving, if you wish.
    • There’s no need to peel your sweet potato before grating, but make sure to give it a good scrub under running water.

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